Gunkan Sushi

STEP BY STEP

Let's make something delicious.

1. 01

   Put the rice in a fine sieve and rinse under running water until the water runs clear. Drain well, transfer to a saucepan and add just enough water to cover (approx. 320 ml). Cover and bring to the boil. Once boiling, reduce the heat to its lowest setting and simmer gently for 15 minutes. Meanwhile, mix the vinegar, sugar and salt and warm gently until the sugar dissolves.

2. 02

   Remove the cooked rice from the heat, place 2 layers of kitchen paper between the pan and lid and leave to stand for 10–15 minutes. Transfer the rice to a shallow wooden bowl and work in the vinegar mixture with a wooden spatula. Use the spatula to make alternating cutting motions through the rice to the right and left. Cover the rice with a damp cloth and leave to cool for 1 hour.

3. 03

   Cut the tuna fillet into small cubes and mix with the lime juice and sesame oil. Cut the smoked salmon into small pieces.

4. 04

   Cut the nori sheets lengthways into 8 strips. With damp hands, divide the cooled rice into walnut-sized portions and shape into 16 elongated oval rolls. Wrap each rice roll in a strip of nori and press gently to secure. Spread a little wasabi paste over the surface of the rice. Top the individual pieces with tuna, smoked salmon or caviar.

5. 05

   Sprinkle the gunkan sushi with sesame seeds. Serve with pickled ginger, soy sauce and wasabi paste.